perfect for sharing
Take crumble to the next level with soft, caramelised cinnamon pears, topped with hazelnut crumb. Finish with a dollop of creme fraiche for a truly decadent dessert.
Allergens
Utensils
Tags
Pears
3 unit(s)
Hazelnuts
10 grams
Ground Cinnamon
0.5 sachet(s)
Sugar
75 grams
Plain Flour
75 grams
Chocolate Chips
100 grams
Creme Fraiche
65 grams
Butter
100 grams
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Quarter the pears lengthways (no need to peel), remove the core and chop into 2cm chunks.
- Roughly crush the hazelnuts in the unopened sachet using a rolling pin.
- Place a pan over medium heat with a large knob of butter for the pears.
- When the butter starts to sizzle, add the chopped pears, half cinnamon and 1 tbsp sugar to the pan. Cook, stirring regularly, until the sugar melts and the pears start to soften, 4-5 mins.
- Once cooked, allow the pear mixture to cook for a further 1-2 mins.
- Meanwhile, chop 5 tbsp of cold butter into 1cm pieces.
- In a large bowl, combine the flour and the remaining sugar.
- Add the chopped butter and rub it in with your fingertips until the mixture resembles breadcrumbs.
- Stir the chocolate chips and crushed hazelnuts, this is your crumble.
- Once the pears are softened, transfer into an appropriately sized ovenproof dish.
- Evenly cover the pears with the crumble mixture.
- Bake your pear crumble on the top shelf of your oven until golden and bubbling, 25-30 mins.
- Allow to cool slightly before serving. Finish with a dollop of creme fraiche.
4802
kJ
Energy (kJ)
1148
kcal
Energy (kcal)
70.4
g
Fat
43
g
of which saturates
114.9
g
Carbohydrate
83.2
g
of which sugars
11.5
g
Dietary Fiber
9.5
g
Protein
0
mg
Cholesterol
1.88
g
Salt
